Summary

Ingredients

• 8 egg (s), hard-boiled and peeled
• 1 shallot (s), finely chopped
• 1 tablespoon curry powder
• 1 tablespoon mayonnaise
• 1 cup yogurt, low-fat level
• 2 tablespoon soy sauce, (Ketjap Manis, sweet Indonesian)
• Chives, for garnish

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Instructions

1. Divide and roughly cut the eggs, add the shallot and the curry powder. Marinate with ketjap manis.
2. Mix the mayonnaise and yoghurt and pour over the eggs.
3. If you want, you can add a small pickle, finely chopped.
4. The egg salad should stand in the refrigerator for one night.